Craving fall vibes without the pumpkin pie drama? These chewy, gooey blondies hit that sweet spot—pumpkin spice magic meets white chocolate bliss—and bake up in under an hour. Let’s get baking, lazy genius.
Why This Recipe is Awesome
Look, pumpkin desserts can flop hard—dry, bland, or straight-up orange sadness. Not these. They’re idiot-proof (even I didn’t burn them), packed with real pumpkin flavor, and those white chocolate chips? Melty pockets of joy. Plus, one-bowl cleanup. Sarcasm alert: because who has time for dish mountain?
Ingredients You’ll Need
Grab these from your pantry (or that random grocery run). No fancy stuff—keep it real.
- 1 cup canned pumpkin puree (not pie filling, unless you want extra sweet chaos)
- ¾ cup unsalted butter, melted (salted works if you’re a rebel)
- 1 cup brown sugar (light or dark—dark for deeper molasses vibes)
- ½ cup granulated sugar (because balance, duh)
- 1 large egg + 1 egg yolk (extra yolk = chewy dreams)
- 2 teaspoons vanilla extract (real stuff, not that imitation nonsense)
- 1¾ cups all-purpose flour (spoon and level, or weigh 220g if you’re extra)
- 1 teaspoon baking soda (for that lift)
- ½ teaspoon salt (don’t skip—flavor boss)
- 2 teaspoons pumpkin pie spice (or DIY: cinnamon, nutmeg, ginger, cloves)
- 1 cup white chocolate chips (plus extra for topping, greedy style)
- Optional: ½ cup chopped pecans (for crunch, or skip if nuts scare you)
Step-by-Step Instructions
Preheat to 350°F (175°C) and line a 9×13 pan with parchment. Let’s roll.
- Melt the butter in a big microwave-safe bowl. Stir in both sugars until smooth—no lumps, or you’ll regret it.
- Whisk in pumpkin, egg, yolk, and vanilla. It might look curdled. Relax, it’s fine. You’re not making soup.
- Sprinkle flour, baking soda, salt, and spice on top. Fold gently with a spatula—just until combined. Overmix and say hello to tough bars.
- Toss in white chocolate chips (and nuts if using). Stir lightly. Batter’s thick—embrace it.
- Spread into the pan evenly. Press extra chips on top for that Instagram glow-up.
- Bake 25-30 minutes. Edges golden, center slightly jiggly. Don’t overbake—they firm up cooling.
- Cool in pan 20 minutes, then lift out and slice. Warm = gooey heaven.
Common Mistakes to Avoid
- Skipping the preheat: Oven cold? Bars bake unevenly. Rookie move—set a timer.
- Using pumpkin pie filling: Extra sugar and spices wreck the balance. Read the label, champ.
- Overbaking like a boss: Pull ’em early. Toothpick with moist crumbs = perfect. Dry? Your fault.
- Measuring flour wrong: Scoop and you’ll add too much. Dense bricks incoming. Spoon it in.
- Eating straight from the pan: Burns tongue. Patience, grasshopper—worth the wait.
Alternatives & Substitutions
Flex this recipe—it’s forgiving. IMO, tweaks keep it fun.
- Butter swap: Coconut oil for dairy-free. Same measure, but flavor shifts tropical—your call.
- White chips out: Milk or dark chocolate. Or butterscotch for retro vibes. White’s the star, though.
- Gluten-free? 1:1 GF flour blend. Tested it—works like a charm.
- Nuts haters: Omit or add dried cranberries for tart pop. Texture game strong.
- Spice it up: Add cinnamon chips or espresso powder. Caffeine kick? Yes please.
- Vegan twist: Flax egg (1 tbsp flax + 3 tbsp water per egg), vegan butter/chips. Still slaps.
FAQs
Can I use fresh pumpkin instead of canned?
Sure, if you’ve got time to roast and puree. Canned’s easier and consistent—why complicate life?
How do I store these blondies?
Airtight container at room temp: 3 days. Fridge: up to a week. Freeze slices for 3 months—microwave thaw for instant joy.
What if I don’t have pumpkin pie spice?
Mix your own: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves. Boom, spice wizard.
Can I make these in a different pan size?
8×8 for thicker bars—bake 35-40 min. Muffins? 18-20 min in liners. Adapt and conquer.
Are they too sweet?
Nah, balanced by pumpkin earthiness. Cut sugar by ¼ cup if you’re anti-sweet—to each their own.
Help, my batter’s runny!
Too much pumpkin moisture? Add 2 tbsp flour. Next time, blot puree with paper towels.
Pairing ideas?
Coffee, obvs. Or vanilla ice cream for melty mess. Fall party hit guaranteed.
Final Thoughts
There you have it—irresistible pumpkin blondies that scream cozy without the effort. Bake a batch, share (or hoard), and pat yourself on the back. You’ve got this, baking buddy. Now go make your kitchen smell like autumn heaven. Who’s impressed? Everyone.
